We enjoyed some delicious #MillstoneCoffee along with this Condensed Milk Pound Cake as part of a sponsored post for Socialstars by Crowdtap.
My husband Jack and I will both admit it – we are major coffee addicts! Neither of us can go without our morning cup of Joe!
So this past weekend…our coffee maker broke! Both of us were DYING until we could get to the nearest coffee shop – which was en route to the closest store so we could buy a new coffee maker as soon as possible!
There’s no doubt about it, both of us look forward to a great cup of coffee every morning, and one of our favorites is Millstone Coffee! All Millstone brand coffees are slow-roasted to perfection from 100% Premium Arabica Beans – the best available – and it totally shows in Millstone Coffee’s fantastic flavor and aroma!
And if you are coffee lovers like us, Millstone has two new gourmet flavors you’ve got to try: their House Blend – a well-balanced blend with a flavorful, smooth finish, and their Mayan Black Onyx – a dark, full-bodied blend with a rich finish! (You can also see a complete list of other Millstone Coffee flavors right here.)
I’m partial to the smooth flavors of the House Blend while Jack loves the bold Mayan Black Onyx! And any of Millstone’s gourmet coffees will go perfectly with this Sweetened Condensed Milk Pound Cake recipe we’re sharing with you today!
This sweetened condensed milk pound cake is moist, dense and lightly sweet. It’s perfect served for breakfast (along with some delicious Millstone Coffee of course!) – and it’s also wonderful served for dessert with fruit or any other kind of sweet topping. Enjoy!
Recipe adapted from The Sweet Spot: Asian-Inspired Desserts by Pichet Ong
Condensed Milk Pound Cake
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
Ingredients
- 1 1/3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 3 large eggs
- 3/4 cup sweetened condensed milk
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 325 degrees.
- Spray an 8½ x 4½ inch loaf pan with non-stick cooking spray and set aside.
- In a bowl, sift together the flour, baking powder and salt and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on high speed until light and fluffy – about 2 minutes. Add the eggs one at a time, mixing after each egg until well blended. Add sweetened condensed milk and vanilla to the butter mixture and mix until combined.
- With the mixer on low, slowly add the dry mixture to the wet mixture (increasing the speed of the mixer as needed and scraping down the sides of the bowl as needed) until well combined.
- Pour the batter into the prepared loaf pan. Bake for 60-65 minutes or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
- Cool for 10 minutes, then turn the pound cake out onto a wire rack to cool completely.
This is the best pound cake recipe!
Thank you Ruby!
I just made this and this is by far the best recipe I’ve made. It came out exactly as it should…and I’m glad my family aren’t the only people who have cake for brekkie haha. This is definitely going into my arsenal of bakes.
So glad you liked the cake!
Hi! I just want to say thanks for creating this wonderful recipe! My family LOVES this sooo much! This cake will only lasts less than an hour, it is insane. hehe <3
LOL – so glad you are enjoying the recipe! 🙂
I make this cake on a regular basis. I love the simplicity of this recipe. I happen to love pound cake but don’t always want to use so my ingredients.
So glad you enjoy the recipe Inell!
Love it make them all the time now.
Thanks for sharing.
You’re welcome Jenny! Glad you enjoy the recipe!
Can I keep this in the fridge or freeze it?
Hi Jaymie – If you plan to eat it within a few days, refrigerate it. But it should freeze well if you want to store it longer.
Can this be doubled?
Sure – but you’d want to split the batter between two loaf pans not one.
I made this cake this evening for my colleagues. Cant wait to try it tomorrow. It semlls very delicious
Hope you enjoy the cake Shay!
Thank you I had been wanting a smaller pan sized version of a pound cake instead of the huge bundt pan.
GG
You’re very welcome – Glad you enjoyed the cake!
I made this but for some reason the cake came out to be very oily, if I take a piece of it my hand will become as if I dipped it in an oil pan, any advice will be appreciated. Thanks for the recipes.
Hi Anna – I’m not sure why that happened – while the cake came out very moist for us, I wouldn’t describe it as oily. If you try the recipe again, maybe try a different brand of sweetened condensed milk? (We used Eagle brand.) Sorry you were disappointed.